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Heavenly fluffy yeast dough and incredibly airy cheese filling with aromatic lemon make these sweet buns uniquely delicious. They taste so soft and light that they practically melt in your mouth after each bite. What’s more, you can make the lemon cheese buns yourself without much effort with a few ordinary ingredients. They are perfect for dessert or breakfast. You can find a detailed recipe for Hungarian vatrushka with exact quantities and step-by-step instructions here at the very bottom.
Airy dough and even airier filling
Hungarian vatrushka is made from a very fluffy yeast dough. However, the cheese filling tastes no less fluffy. This is due to the way it is made.
The whipped egg whites are folded into the cheese mixture before the dough is filled with it. This is what makes the cheese filling so fluffy after baking.
Refreshingly aromatic thanks to lemon
Hungarian watrushka has an additional fresh, aromatic note thanks to lemon. The cheese filling is mixed with both lemon zest and lemon juice.
If you like your cheese buns less lemony, you can simply reduce the amount of lemon juice in the recipe below.
For breakfast or dessert
You can serve Hungarian vatrushka for dessert with coffee or tea. It is also perfect for snacking in between meals or to take away. You can also serve the sweet cheese buns with lemon for breakfast.
They remain fluffy, fresh and delicious for several days. Store them in an airtight container in the refrigerator.
These lemon cheese buns are
- fluffy,
- soft,
- airy,
- fresh,
- aromatic,
- delicious,
- easy to make with common ingredients,
- ideal for dessert or breakfast.
How to make lemon cheese buns: tips and tricks
- You can adjust the amount of sugar for the dough as well as for the filling according to your taste.
- Instead of fresh yeast you can use dry yeast for the dough. For the recipe below you will need 7 g of it.
- The amount of flour given in the recipe may vary. Therefore, add the flour in portions until the dough has the right consistency. It should be very soft, not mushy and not too firm.
- It is important that all ingredients for the dough, the filling and for coating the rolls are at room temperature or lukewarm.
- Be sure to knead the dough for about 10 minutes to make it pliable.
- Instead of tvorog, you can use curd for the filling. In this case, omit sour cream.
- You can reduce the amount of lemon juice for the filling to your liking.
- Instead of 16 you can make more or less buns.
Have you made Hungarian vatrushka according to this recipe? I’m looking forward to your result, your star rating and your comment here below, how you succeeded and tasted the lemon cheese buns.
Got an appetite for more sweet buns? Also try:
- Smetanniki – recipe for delicious Russian sour cream buns
- Karabakh kyata – from Soviet feature film “Kidnapping Caucasian Style”
- Vatrushka – classic recipe for popular Russian sweet cheese buns
- Oven sweet sour cream flatbread – like back in the Soviet Union
- Sweet buns with jam and crumbs – fluffy and very aromatic
Hungarian vatrushka (lemon cheese buns)
Ingredients
for the dough
- 220 ml milk (lukewarm)
- 100 g sugar
- 1 egg + egg yolk (room warm)
- 30 g butter (melted and cooled to lukewarm or room warm)
- approx. 480 g flour
- 20 g fresh yeast
- 1 pinch of salt
- flour for the work surface
for the filling
- 600 g tvorog (room warm)
- 80 g sour cream (room warm)
- 2 egg whites (room warm)
- 100 g sugar
- 30 g wheat semolina
- 50 ml lemon juice (freshly squeezed)
- zest of 1 organic lemon
- vanilla
for coating
- 1 egg yolk (room warm)
- 1 tbsp milk (room warm)
for dusting
- powdered sugar
Instructions
Making the dough
- Dissolve fresh yeast and sugar in lukewarm milk.
- Add egg, egg yolk, melted and cooled butter and salt and mix.
- Add flour in batches and knead into a soft, somewhat sticky dough. Then knead the yeast dough for 8 - 10 minutes and let it rise covered in a warm place for 1 hour.
Making the filling
- Put tvorog, sour cream, wheat semolina, lemon juice, lemon zest and vanilla in a mixing bowl and blend everything into a homogeneous creamy mass.
- Beat egg whites with sugar to soft peaks and fold into the tvorog mixture.
Making the cheese buns
- Dust the work surface with flour. Roll out the dough to a large square about 3 - 4 mm thick and cut the large square into 16 small squares.
- Spread the filling over the center of each of the 16 dough squares.
- Fold the four corners of each square to the center and glue them in the center.
- Spread the cheese buns on two baking sheets lined with baking paper, leaving enough space between them, and let them rise, covered, in a warm place for about 20 minutes (then a little longer on the second baking sheet).
- Mix egg yolk with 1 tablespoon of milk.
- First coat the cheese buns on the first baking sheet with the egg yolk-milk mixture and bake them in a preheated oven at 180 °C top and bottom heat for about 15 minutes. Repeat the same with the cheese buns on the second baking tray.
- Let the lemon cheese buns cool down and dust them with powdered sugar.
Notes
- You can adjust the amount of sugar for both the dough and the filling according to your taste.
- Instead of fresh yeast you can use dry yeast for the dough. For the recipe you need 7 g of it.
- The amount of flour given may vary. Therefore, add the flour in portions until the dough gets the right consistency. It should be very soft, not mushy and not too firm.
- Instead of tvorog, you can use curd for the filling. In this case, omit sour cream.
- You can reduce the amount of lemon juice for the filling to your liking.
- Note the detailed tips and tricks for making Hungarian vatrushka above in the post.